King Prawns with Shiitake Mushrooms in Lemon Yogurt S

Have fun preparing this mushroom dish!

Remove the skin from the carrots, finely dice and blanch in salted water for two minutes. Rinse and let drain. Remove stem end of shiitake mushrooms, cut caps in half and roast in a tablespoon of oil for three minutes, turning. Set aside. Remove seeds from chili peppers and finely dice. Press garlic through a press. Peel and finely dice onion. Finely grate lemon peel, squeeze juice. Pluck tarragon.

Gut the crab tails and cut in half lengthwise. Heat remaining oil in a large frying pan. Sauté crab tails in two batches, turning briefly; lift out with a slotted spoon.

Sauté chili, garlic, and onion in the drippings, turning. Dust with flour, continue to sauté briefly. Add stock and cook for five minutes. Add yogurt and cook for another three to five minutes.

Pour in mushrooms, lemon peel, carrots and crab tails, heat. Season strongly with juice of one lemon, salt and cayenne pepper. Fold in tarragon. Serve with warm baguette. Inventor:

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